La Ribolitta

TOTAL TIME: 1 hr 20 min
Prep: 25 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1/2 head black cabbage, thinly sliced
  • 2 cups pureed tomatoes
  • 1 (14-ounce) can barlotti (or cranberry) beans
  • 4 cups vegetable broth
  • 6 slices country-style bread
  • Salt and freshly ground black pepper
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Directions

In a large pot, heat the 1 cup extra-virgin olive oil and saute the onion, garlic, celery and carrot, until they are soft. Add the potato, savoy cabbage, black cabbage, tomato puree and beans. With the back of a fork, break up some of the beans.

Add the vegetable broth and bring it to a boil. Add the slices of the country-style bread and stir well. Continue cooking on medium heat for 45 minutes, adding a little more vegetable broth, if necessary. The consistency should be that of porridge. Season with salt and pepper, to taste.

Drizzle extra-virgin olive oil on each individual serving and serve immediately.

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  • on December 31, 2012

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    Excellent recipe for what is probably the best soup I've ever made or tasted. You can increase the celery and carrots to taste, but do not omit the the black cabbage (lacinato kale. It adds such depth of flavor to the broth that anyone who tastes it is shocked to discover that there is no meat - or even cheese - in the soup. Make a huge batch - you're going to want it.

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  • on April 29, 2011

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    Since I started watching David's show and purchased his book, I've done a lot of his recipes with phenomenal results. His recipes are consistently delicious and easy. I cook Italian food almost daily and love that he cooks authentic Italian food without catering to North American tastes. This is a wonderful Ribolitta recipe. I've made other versions of the soup and much prefer his. His recipe is easier too! I even fed some to my little baby and she loved it!

    people found this review Helpful.
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